Entries into the Brook Food Sourdough Category to be made from authentic Sourdough i.e. from dough which is naturally leavened and contains no added yeast. Fermentation comes from creating/utilising a sourdough starter/culture.

This Category is split into two sub categories:

1. Plain Authentic Sourdough:  the only permissible ingredients are: flour (any), salt & water. NB adding additional/separate yeast is strictly not permitted

2.  Authentic Sourdough with added ingredients: the dough must be made with only flour (any), salt and water with no separately added yeast. Additional ingredients might or could include nuts, fruit, herbs, honey, cheese etc.

Textured bread prepared with wholegrains and/or seeds such as spelt, barley, sunflower seeds, linseeds, whole cornmeal, whole wheat, brown rice, oats, bulghur and buckwheat

Moist Italian bread made with oil which has large air holes

Bread of any variety, but must be made with gluten-free flour and gluten-free yeast

Bread baked into a long, thin loaf. A traditional baguette has a crispy brown crust and a light, chewy interior

Bread of any variety made in accordance with the criteria of the Real Bread Campaign that is ‘made without the use of processing aids or any other artificial additives.’ (which includes most flour ‘improvers’, dough conditioners and preservatives), chemical leavening (e.g. baking powder)

If you would like to know more about Shipton Mill and its flour, do please contact Caroline, Customer Service caroline.gay@shipton-mill.com

Made with 100% white flour, bloomer, cobbler or tin this everyday favourite can come in any shape or size.

Note: White sourdough should not be entered to this category and should be entered to the Sourdough category instead

Any bread containing fruit, from hot crossed buns to plum loaf

Breads made from usually unleavened dough and baked in flat loaves. From pitta to naan, focaccia to tortilla

An oven-baked loaf made with a blend of flours and leavened with baking soda (sodium bicarbonate) and buttermilk, sometimes known as soda bread.

An open category for you to show us your own unique sweet creations!

An open category for you to show us your own savoury based favourites

For the best and most creative bread using a Tiptree product as an ingredient

For the best bread of any type, regularly baked in a restaurant or gastro pub for their diners

2 loaves to be submitted which will be judged as a pair: one x 454g White Tin loaf and one x 454g Wholemeal Tin loaf

For the purposes of this competition, ‘Trainee’ is defined as an Apprentice Baker or a student (full or part-time) currently attending a baking course at a recognised United Kingdom bakery school or college

Note: The winners of the Tiptree Patisserie Trainee Baker category is not eligible for the overall title of Tiptree World Bread Awards with Brook Food winner

Brown or white, fruit or plain, whatever takes your fancy. Entrants to this category must be considered amateur bakers according to the Rules of Entry and the use of bread machines is not permitted

Note: The winners of the Home-Baker categories are not eligible for the overall title of Tiptree World Bread Awards with Brook Food winner

Entries into the KitchenAid Home Baker Sourdough Category to be made from authentic Sourdough i.e. from dough which is naturally leavened and contains no added yeast. Fermentation comes from creating/utilising a sourdough starter/culture. Additional ingredients (e.g. nuts, fruit, herbs, cheese etc) may be included but again, added yeast is not permitted.

Note: The winners of the Home-Baker categories are not eligible for the overall title of Tiptree World Bread Awards with Brook Food winner

Think your favourite bakery deserves recognition? Then now’s your chance to vote and let the world know! Opening to votes 1st August 2019.

PLEASE NOTE: Baked pastries and goods often referred to as Viennoise are not eligible for these Awards.

Such items are usually made from laminated and enriched (with eggs, milk, butter, cream, sugar) yeast leavened dough or pastry. Examples include croissants, pain au chocolat, pain aux raisins, Danish pastries.

If you are a Northern Ireland-based baker, to arrange delivery of your loaves to  London for the Judging Day on Thursday 26 September 2019, please contact Christine Cousins at Food NI  christine@nigoodfood.com – Tel: 028 9024 9449    Mob: 0773 520 9299

Click here to see the prizes available